Home Cooks > Recipes > Teriyaki Glazed Kabobs
(Yield: 4 to 6 servings) 1/2 cup Kikkoman Teriyaki Baste & Glaze
with Honey & Pineapple
1 clove garlic, pressed
1/2 teaspoon dried marjoram leaves, crumbled
2 medium zucchini
1 large apple, cored
2 pounds boneless beef sirloin, about 1 inch thick
16 medium-size fresh mushrooms
8 (12-inch) metal or bamboo* skewers
- Combine teriyaki baste & glaze with honey & pineapple, garlic and marjoram.
- Cut zucchini into 1-1/2-inch pieces; cover with boiling water. Cover; let stand 5 minutes. Drain and cool.
- Cut apple into 16 pieces and beef into 1-1/2-inch pieces. Thread beef, apple and vegetables alternately on skewers; brush thoroughly with glaze mixture.
- Grill or broil 5 inches from heat source 7 minutes on each side (for medium), or to desired doneness, brushing frequently with remaining glaze mixture. *Soak bamboo skewers in water 30 minutes to prevent burning.